Biochemical changes in new plantain and cooking banana hybrids at various stages of ripening

BACKGROUND: New varieties of plantain and cooking banana with higher yields and improved pest and disease resistance are continuously being bred. There is therefore the need to study their properties during postharvest ripening. This work investigates the effects of ripening on the dry matter content, pH, titratable acidity, ascorbic acid content, browning potential, starch content and reducing and non‐reducing sugar contents of new FHIA 19 and FHIA 20 plantain and FHIA 03 cooking banana hybrids. RESULTS: The starch and ascorbic acid contents of all hybrids decreased as ripening progressed. The starch and dry matter contents of the FHIA 03 cooking banana were reduced from about 750 to < 100 g kg^?1 and from 260 to 190 g kg^?1 respectively after stage 9 of ripening, when samples had more black than yellow colour. The FHIA 03 cooking banana had the highest content of non‐reducing sugars. The titratable acidity of the FHIA 03 cooking banana was higher than that of the FHIA 19 and FHIA 20 plantains. The browning potential of all hybrids decreased after stage 7 of ripening, when samples were yellow with black spots. The FHIA 19 plantain had the lowest browning potential. CONCLUSION: Significant reductions in the dry matter, ascorbic acid and starch contents of the plantain and cooking banana hybrids were observed during the progress of ripening. The cooking banana variety contained lower levels of dry matter, ascorbic acid and starch than the plantain varieties. Copyright © 2008 Society of Chemical Industry     

Physico‐Chemical and Structural Characteristics of Vegetables Cooked Under Sous‐Vide,Cook‐Vide,and Conventional Boiling

In this paper, physico‐chemical and structural properties of cut and cooked purple‐flesh potato, green bean pods, and carrots have been studied. Three different cooking methods have been applied: traditional cooking (boiling water at 100 °C), cook‐vide (at 80 and 90 °C) and sous‐vide (at 80 °C and 90 °C). Similar firmness was obtained in potato applying the same cooking time using traditional cooking (100 °C), and cook‐vide and sous‐vide at 90 °C, while in green beans and carrots the application of the sous‐vide (90 °C) required longer cooking times than cook‐vide (90 °C) and traditional cooking (100 °C). Losses in anthocyanins (for purple‐flesh potatoes) and ascorbic acid (for green beans) were higher applying traditional cooking. β‐Carotene extraction increased in carrots with traditional cooking and cook‐vide (P < 0.05). Cryo‐SEM micrographs suggested higher swelling pressure of starch in potatoes cells cooked in contact with water, such as traditional cooking and cook‐vide. Traditional cooking was the most aggressive treatment in green beans because the secondary walls were reduced compared with sous‐vide and cook‐vide. Sous‐vide preserved organelles in the carrot cells, which could explain the lower extraction of β‐carotene compared with cook‐vide and traditional cooking. Sous‐vide cooking of purple‐flesh potato is recommended to maintain its high anthocyanin content. Traditional boiling could be recommended for carrots because increase β‐carotenes availability. For green beans, cook‐vide, and sous‐vide provided products with higher ascorbic acid content.     

Effect of irradiation on vitamin C content of strawberries and potatoes in combination with storage and with further cooking in potatoes

The vitamin C content of four varieties of strawberry was determined before and after treatment with ionising radiation at doses of 1, 2 or 3 kGy and after storage for 5 and 10 days at 6°C, and also in potatoes which, having been allowed a period of one month to recover from the effects of post-harvest stress, were irradiated at a sprout inhibition dose of 0·15 kGy, followed by storage and cooking. Total ascorbic acid (TAA), ascorbic acid (AA) and dehydroascorbic acid (DHAA) concentrations were measured using the technique of ion-exclusion high-performance liquid chromatography. Results from analysis of the strawberry samples showed the DHAA content increased immediately following irradiation and must, therefore, be taken into account when reporting vitamin C levels in irradiated produce. In addition it was observed that whilst irradiation did affect the vitamin C concentration in all varieties of strawberry, the change was small in comparison with the large variations observed between varieties. With regard to potatoes results showed that, whilst irradiation, storage and cooking all had the effect of reducing vitamin C concentration, irradiated samples stored for 5 months had similar or marginally higher levels than their non-irradiated counterparts. Cooking did not markedly reduce TAA content of irradiated potatoes compared to non-irradiated potatoes and it was also noted that microwave cooking was more destructive than boiling in lightly salted water. ©1997 SCI     

Influence of germination techniques on sprout yield,biosynthesis of ascorbic acid and cooking ability,in chickpea (Cicer arietinum L.)

Effects of germination time and illuminations on sprout yield, biosynthesis of ascorbic acid, cooking ability and moisture accumulation in chickpeas were significant (p ? 0.01). Green light had the highest promoting effect on the ascorbic acid level (40.59 mg/100 g) as compared to other illuminations but significantly reduced the sprout yield (188.6 g) as compared to dark, fluorescence and γ-rays illuminations with significantly high sprout yield (196 g) and imbibing moisture (51%). Cooking time was reduced by 43% due to γ-rays in un-soaked seed. Cooking time increased in all treated chickpea samples after 24 h germination and thereafter decreased significantly. Red light significantly increased the cooking time (68.44 min) followed by fluorescent (64.5 min), yellow (61.8 min) and green light (60.9 min). The results indicated that germination of chickpea under green light was an effective process in enhancing ascorbic acid content while dark, fluorescence and γ-rays were effective in promoting sprout growth and to some extent biosynthesis of ascorbic acid.     

Saponin content of chickpea and black gram: Varietal differences and effects of processing and cooking methods

Differences were observed in saponin contents of eight varieties of chickpea (Cicer arietinum) and four of black gram (Phaseolus mungo). Common domestic processing and cooking treatments reduced the saponin level of the pulses significantly. Sprouting had the most pronounced effect followed by autoclaving, soaking and ordinary cooking. Cooking of soaked as well as unsoaked seeds had a similar diminishing effect.     

Effects of storage condition and domestic cooking on the quality and nutrient content of African leafy vegetables (Cassia tora and Corchorus tridens)

BACKGROUND: The main objective of this research was to determine changes in nutrient content of two African leafy vegetables, Cassia tora and Corchorus tridens, on cooking and storage under different temperature conditions, i.e. room storage (20 °C), refrigerated storage (4 °C) and frozen storage (?18 °C). RESULTS: The leafy vegetables were analysed for moisture, colour (Hunter L, a, b), texture, total chlorophyll, ascorbic acid, dehydroascorbic acid and total phenolics. Results indicated that the degradation of ascorbic acid was highest as a result of frozen storage, followed by room temperature storage. The dehydroascorbic acid content was correspondingly high in frozen stored leafy vegetables, whereas it was undetectable in the room temperature and refrigerated stored materials. The total phenolic content of the leaves increased with storage time while the total chlorophyll content decreased under all storage conditions. Domestic cooking resulted in significant additional losses of ascorbic acid following storage under all temperature conditions, with only 1–10% retention in the leaves and 50–60% retention in the cooking water. The green colour of the leafy vegetables was retained best under refrigerated and frozen storage, while the peak force and toughness of the leaves increased upon storage under all conditions. The moisture content of the leafy vegetables did not show any significant difference on storage. CONCLUSION: This study is one of few to report nutrient content changes on the same raw material stored under various temperature conditions and cooked domestically. Refrigerated storage resulted in the highest retention of ascorbic acid and green colour in the leafy vegetables. Copyright © 2009 Society of Chemical Industry     

Impact of pre-treatment (soaking or germination) on nutrient and anti-nutrient contents,cooking time and acceptability of cooked red dry bean (Phaseolus vulgaris L.) and chickpea (Cicer arietinum L.) grown in Ethiopia

Pulses are processed in diverse ways prior to consumption. Soaking and germination are among the most common traditional, household-level food processing strategies. This study was carried out to determine the effects of soaking, germination, cooking and their combinations on the contents of selected nutrients and anti-nutrients of red dry bean and chickpea. In addition, the effects of pre-treatment on cooking time and the acceptability of dishes prepared from red dry bean and chickpea were determined. The nutrient compositions (zinc, iron and calcium) of most soaked-cooked and germinated-cooked red dry bean and chickpea samples were not significantly different than those of respective controls. However, soaking and germination pre-treatments significantly lowered the phytate and tannin contents of the red dry bean and chickpea samples, with a few exceptions, and overall, polyphenol contents were lower after soaking-cooking than after germination-cooking. Most scores for sensory attributes of bean-based and chickpea-based dishes prepared from soaked or germinated samples were not significantly different than those of the controls. For most red dry bean and chickpea samples, longer germination times yielded superior results in terms of reductions in cooking time, tannin content, and phytate:zinc and phytate:iron molar ratio.     

Vitamin C,total phenolics and antioxidative activity in tip‐cut green beans (Phaseolus vulgaris) and swede rods (Brassica napus var. napobrassica) processed by methods used in catering

BACKGROUND: Retention of nutrients in vegetables during blanching/freezing, cooking and warm‐holding is crucial in the preparation of both standard and therapeutic diets. In the present study, conventional cooking in water, and cooking by pouch technology (boil‐in‐bag, sous vide) were compared in their ability to retain vitamin C, total phenolics and antioxidative activity (DPPH and FRAP) in industrially blanched/frozen tip‐cut green beans and swede rods. RESULTS: After conventional cooking, 50.4% total ascorbic acid, 76.7% total phenolics, 55.7% DPPH and 59.0% FRAP were recovered in the drained beans. After boil‐in‐bag cooking, significantly (P < 0.05) higher recoveries were obtained, i.e. 80.5% total ascorbic acid, 89.2% total phenolics, 94.8% DPPH and 92.9% FRAP. Recoveries after sous vide cooking were comparable to those of boil‐in‐bag cooking. By conventional cooking, 13.5–42.8% of the nutrients leaked into the cooking water; by sous vide about 10% leaked to the exuded liquid, while no leakage occurred by boil‐in‐bag cooking. Warm‐holding beans after cooking reduced recoveries in all components. Recoveries in swede rods were comparable but overall slightly lower. CONCLUSION: Industrially blanched/frozen vegetables should preferably be cooked by pouch technology, rather than conventional cooking in water. Including cooking water or exuded liquid into the final dish will increase the level of nutrients in a meal. Warm‐holding of vegetables after cooking should be avoided. Copyright © 2010 Society of Chemical Industry     

Phytic acid content of chickpea (Cicer arietinum) and black gram (Vigna mungo): varietal differences and effect of domestic processing and cooking methods

Phytic acid content of various cultivars showed a narrow variation: 7.48-8.00 g kg^?1 and 6.47-6.68 g kg^?1 for chickpea (Cicer arietinum L) and black gram (Vigna mungo L), respectively. Phytic acid was lowered significantly by the common methods of domestic processing and cooking including soaking, cooking, autoclaving and sprouting of the legume grains. Sprouting had the most marked phytic acid lowering effect followed by autoclaving and soaking. Cooking of soaked seeds lowered phytic acid by 20-26% in chickpea and 35-40% in black gram grains whereas the loss was 7-11% and 6-9% in these pulses, respectively, when unsoaked seeds were cooked.     

Mechanisms of Docosahexaenoic and Eicosapentaenoic Acid Loss from Pacific Saury and Comparison of Their Retention Rates after Various Cooking Methods

The docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) contents of Pacific saury (Cololabis saira), a fatty fish and staple of the Japanese diet, have been reported to decrease after cooking. This study compared the DHA and EPA contents remaining in saury after grilling, pan‐frying or deep‐frying to center temperatures of 75, 85, or 95 °C, and examined physical loss, lipid oxidation, and thermal degradation as mechanisms of DHA and EPA loss. Temperature changes inside the saury were monitored using thermocouples, while DHA and EPA contents, oxygen radical absorbance capacity, and measurements of lipid oxidation (that is, carbonyl value and thiobarbituric acid value) were determined chemically. Visualization of temperature distribution inside fish samples during cooking revealed large differences in heat transfer among cooking methods. True retention rates in grilled (DHA: 84 ± 15%; EPA: 87 ± 14%) and pan‐fried samples (DHA: 85 ± 16%; EPA: 77 ± 17%) were significantly higher than deep‐fried samples (DHA: 58 ± 17%; EPA: 51 ± 18%), but were not affected by final center temperatures despite differences in cooking times. Physical loss via cooking losses (grilling and pan‐frying) or migration into frying oil (deep‐frying) accounted for large quantities of DHA and EPA loss, while lipid oxidation and thermal degradation did not appear to be major mechanisms of loss. The antioxidant capacity of saury was not significantly affected by cooking treatments. The results of this study suggest that minimization of physical losses during cooking may increase DHA and EPA contents retained in cooked Pacific saury.     

Influence of Various Cooking Methods on the Concentrations of Volatile N‐Nitrosamines and Biogenic Amines in Dry‐Cured Sausages

Abstract: N‐nitrosamines, biogenic amines, and residual nitrites are harmful substances and are often present in cured meats. The effects of different cooking methods (boiling, pan‐frying, deep‐frying, and microwave) were investigated on their contents in dry‐cured sausage. The various N‐nitrosamines were isolated by a steam distillation method and analyzed by gas chromatography mass spectrometry (GC‐MS). The biogenic amines were determined after extraction with perchloric acid as dansyl derivatives by high‐performance liquid chromatography (HPLC) method. The results showed that initial dry‐cured raw sausage contained 5.31 μg/kg of total N‐nitrosamines. Cooking by deep‐frying or pan‐frying resulted in products having the highest (P < 0.05) contents, compared with boiling or microwave treatments, which were not different from the raw. Although frying increased the content of N‐nitrosodimethylamine (NDMA), N‐nitrosodiethylamine (NDEA), and N‐nitrosopyrrolidine (NPYR), it decreased the contents of histamine and cadaverine. Boiling and microwave treatments decreased the total biogenic amines significantly (P < 0.05). Residual nitrite was significantly reduced by cooking treatments. The results suggest that boiling and microwave treatments were more suitable methods for cured meat. Practical Application: N‐nitrosamines and biogenic amines are considered potentially harmful substances to humans and often present in dry‐cured sausage. Different cooking methods may effect the content of these harmful substances. However, little information exists on the different cooking methods on dry‐cured meats.     

Effect of various indigenous processing methods on the α‐galactoside and mono‐ and disaccharide content of an Indian tribal pulse,Mucuna pruriens var utilis

The effect of various treatments, such as soaking in different solutions, cooking of raw and soaked seeds, autoclaving of raw and soaked seeds, dehusking of water‐soaked seeds, fermentation of water‐soaked/dehusked seeds, autoclaving of fermented seeds, dry heating of raw seeds and germination, on the levels of mono‐ and disaccharides and α‐galactosides in two varieties of an Indian tribal legume, mucuna bean (Mucuna pruriens var utilis), was investigated. The levels of raffinose, stachyose and verbascose decreased under various treatments. Among the different soaking and cooking/autoclaving treatments, tamarind pulp extract soaking and sodium bicarbonate solution soaking followed by autoclaving procedures were the most effective for removing α‐galactosides (68.4–70.9 and 68.5–68.9% respectively). The lowest reduction of α‐galactosides (8.4–17.2%) was observed in dry‐heated samples. Germination for more than 72 h resulted in the highest reduction of total α‐galactosides (93.6 and 89.6% in white and black varieties respectively). During the germination process, glucose, fructose and sucrose concentrations increased significantly. © 2001 Society of Chemical Industry     

Nutrient retention in microwave cooked germinated legumes

The effects of germination on the cooking quality and nutrient retention in pressure and microwave-cooked Bengal gram, green gram and horse gram were studied. Ungerminated (UGL) and germinated legumes (GL) cooked in a microwave oven, and under pressure were analysed for moisture, protein, ash, iron, thiamin, ascorbic acid, in vitro protein digestibility (IVPD) and starch digestibility (IVSD) and bioavailable iron. Results revealed that microwave cooking required more water and time than did pressure cooking. The range of analysed constituents on dry weight basis in UGL and GL legumes, respectively, were as follows: protein, 18.2–23.5 and 19.4–25.7 g, ash, 2.1–2.9 and 2.2–2.9 g, iron, 5.4–7.3 and 7.3–10.3 mg, thiamin, 0.10–0.34 and 0.54–1.83 mg, ascorbic acid, 2.4–3.9 and 3.1–25.6 mg/100 g. The effect of germination and method of cooking on nutrient retention varied, depending on nutrient and severity of heat treatment. Microwave cooking caused 36–57% reduction of ascorbic acid while pressure cooking caused 10–30% loss. The IVSD in raw samples ranged from 18.4% to 22.1% in UGL and 33.6% to 43.6% in GL. Cooking of UGL and GL, by both methods, increased the starch digestibility threefold. The IVPD of raw UGL ranged from 64.6% to 66.2% and that of GL was 72.4–73.9%. In cooked UGL the IVPD ranged from 70.9% to 82.3% and, in GL, from 78.4% to 84.2%, showing a significant difference in cooking methods only in UGL. The iron bioavailability ranged from 11.5% to 18.7% in raw UGL while it was 18.3–20.6% in GL. GL had a higher content of thiamin and ascorbic acid, higher protein and starch digestibility and bioavailable iron, even after cooking.     

Chemical composition,functional properties and microstructural characteristics of three kabuli chickpea (Cicer arietinum L.) as affected by different cooking methods

Chickpea is an important food legume and is a major ingredient in many human diets. Chemical composition, physical parameters, functional properties and microstructural characteristics of three kabuli chickpea cultivars and the effects of three cooking methods were investigated. Carbohydrate and protein were two major components in all seeds. Cooking increased fibre, total carbohydrate and total and resistant starch contents, but decreased ash content. Protein and oil levels of the cooked samples either decreased or did not change significantly. Seed weight and density decreased with cooking. Hydration and swelling capacities as well as water absorption and holding capacities of cooked chickpeas were higher than raw samples, with the largest increases in the pressure‐cooked seeds. Seed weights were highly correlated with hydration (r = 0.89) and swelling (r = 0.76) rates. Emulsifying activity, emulsifying stability and foaming capacity of cooked chickpea flours decreased, while foaming stability increased. Chickpea flours had pronounced morphological changes after cooking.     

Effect of seed treatments on the chemical composition and properties of two amaranth species: starch and protein

The seeds of two Amaranth species were studied. The starch contents were 543 and 623 g kg^?1 while crude protein contents were 154 and 169 g kg^?1 for Amaranthus caudatus and Amaranthus cruentus seeds, respectively. The effect of several treatments, including cooking, popping and germination and flour air classification on the protein and starch properties were studied. Air classification decreased the starch content and increased the protein content, while heating increased the protein but did not affect the starch content. Germination decreased both starch and protein contents. Amylose content was increased by air classification and heating, but was not affected by germination. It was found that all treatments increased the starch swelling power and reduced the falling number. The resistant starch content was increased in the high protein flour (HPF) fraction and germinated flour compared with the raw flour, while its content decreased in the heat treated seed flours. These processes also affected the starch gelatinization temperature and peak viscosity. The thermal properties of the starch flour were not affected by air classification while gelatinization energy was decreased significantly (by 52.0 and 90.0% and by 70.0 and 95.0%) in cooked and popped A caudatus and A cruentus seed flours, respectively. The gelatinization energy was highest in germinated seeds dried at 90 °C with values of 2.67 and 3.87 J g^?1. Air classification reduced the level of all protein fractions. Thermal treatment decreased the water‐soluble fraction (albumins + globulins) and alcohol‐soluble fraction (prolamins) in both species. The levels of all fractions except the water‐soluble fraction (albumins + globulins) were reduced significantly in both species by germination, which mainly increased the amount of aspartic acid, serine and alanine, while the amounts of threonine, arginine and tyrosine decreased in both species. The polypeptide bands of the HPF in both species were unchanged compared with the raw seed flours, but more intensive coloured bands were observed. Thermal treatments eliminated major and minor bands above 35.0 KDa in both species. Copyright © 2004 Society of Chemical Industry     

PROCESSING OF LEGUMES: RESISTANT STARCH AND DIETARY FIBER CONTENTS

Resistant starch (RS) and dietary fiber contents of differently processed Bengal gram (chickpea), black gram, green gram and red gram (pigeon pea) dhals were determined. In traditionally cooked dhals, RS increased 1.6 to 9 fold, whereas pressure cooked dhals showed a 2.1 to 8 fold increase over that of uncooked dhals. Deep fat frying of a black gram food product resulted in a 3 fold increase in RS. Germination of the whole legumes resulted in only a small increase in RS; but the content of insoluble dietary fiber was higher. Pressure‐cooking of red gram dhal in the presence of additives showed considerable variation in the yield recovery of RS. Lactic acid and ascorbic acid, added after cooking, enhanced (>100%) RS; addition of hydrocolloids had only marginal effects; whereas addition of spice powder before cooking lowered RS, an effect similar to the one observed upon addition of oils/lipids.     

Effect of thermal treatments on vitality and physical characteristics of bean,chickpea and lentil

Thermal disinfestation treatments are relatively easy to apply, leave no chemical residues and may have some fungicidal activity. However, temperature and time combinations required to kill insect pests may meet or exceed those that reduce the viability of seeds, nutrients content, shelf life or technological characteristics. The aim of this study was to investigate the effect of thermal treatments (different temperature and time combinations) on physical and biological characteristics of bean, chickpea and lentil. Seed samples of common bean, chickpea and lentil were treated at low (12, 24 or 48 h at −18 °C) or high (30, 60 or 90 min at 60 °C) temperature. Seed germination, mean germination time, physical characteristics: solids loss, electrolytes leached and firmness after cooking, were determined. The use of thermal treatments for disinfesting seeds of bean, chickpea and lentil represent a physical technique of pest control that can be harmless for seeds destined for crop production (especially for organic farming) or to be stored in germplasm banks. Moreover, thermal treatments can be applied also to grain legumes used as food by humans, with no significant effect on lentils and with a reduction of cooking time for chickpeas. Beans should be treated only with cold treatments and for no more than 24 h.     

EFFECT OF COOKING ON THE PROFILE OF PHENOLICS, TANNINS, PHYTATE, AMINO ACID, FATTY ACID AND MINERAL NUTRIENTS OF WHOLE-GRAIN AND DECORTICATED VEGETABLE COWPEA (VIGNA UNGUICULATA L. WALP)

ABSTRACT

An experiment was conducted to determine the profile of phenolics, tannins, phytate, amino acid, fatty acid and mineral nutrients in whole‐grain and decorticated vegetable cowpea before and after cooking. Two cowpea varieties: C‐152‐White, having big grain and S‐1552‐White, having small grain with black eye were used for the study. Decortication of cowpea grain resulted in significant reduction (P ≤ 0.05) of total phenolics, total tannins and phytate contents of the two cowpea varieties. Comparison showed that cooking resulted in 19, 28, 28 and 37% losses in phenolics in whole‐grain C‐152, decorticated C‐152, whole‐grain S‐1552 and decorticated S‐1552, respectively. After cooking, whole‐grain and decorticated C‐152 retained 52.1 and 57.7% tannins while S‐1552 retained 59.4 and 49.5%, respectively. In the whole grain, C‐152 lost 72.2% phytate after cooking while S‐1552 lost 70.3%. For the decorticated samples, C‐152 lost 72.4% phytate after cooking while S‐1552 lost 71.2%. For the two cowpea varieties, decortication resulted in significant (P ≤ 0.05) losses of Ca, Fe, Mn, Mg, Zn, K and Cu while there was no significant effect on protein and amino acid profile. Cooking did not cause any significant change in the mineral nutrient composition of either the whole‐grain or decorticated cowpea. For the two cowpea varieties, bulk of the fat consisted of palmitic acid (23.2–27.3%) and stearic acid (53.5–59.8%) in the ratio of 1:2, approximately. Upon cooking, losses of crude protein were recorded in the whole‐grain and decorticated samples of the two cowpea varieties.

PRACTICAL APPLICATIONS

Cowpea is an important cheap source of protein particularly for the low‐income countries, especially in Africa and Asia. However, there is the need for some pretreatments before its cooking because of the presence of some undesirable antinutrients which often cause flatulence after consumption or they can render some minerals unavailable for body assimilation. This study investigated the role that African traditional method of decortication and cooking could play in reducing the concentration of antinutritional factors. We also showed how the traditional treatments could affect the other nutritionally important component of cowpea.

     

Polyphenols of chickpea and blackgram as affected by domestic processing and cooking methods

The effects of soaking, cooking, autoclaving and sprouting on the polyphenol contents of eight cultivars of chickpea (Cicer arietinum) and four of blackgram (Vigna mungo) were studied. All the treatments reduced the polyphenols of the legume seeds, but to a varying extent. Sprouting and autoclaving had the most pronounced effect; ordinary cooking and soaking were relatively less effective.     

小米蒸煮品质与矿质元素之间相互关系研究

本研究考察了品种和种植年份对小米中胶稠度、直链淀粉含量和糊化温度3种蒸煮品质性状和19种矿质元素含量的影响,为了更简单有效判断小米的综合品质,探讨了小米中蒸煮品质性状与矿质元素含量的相关性。结果表明品种的差异对小米蒸煮品质和矿质元素含量的影响大于种植年份。品种对直链淀粉含量和糊化温度影响显著。Ca、S、Fe和Co也受品种差异显著。相关性分析结果表明小米中的蒸煮品质性状与多种矿质元素含量关系密切,小米中Cu含量与胶稠度呈显著相关性,K、Mn、Co含量与直链淀粉含量呈显著相关性,Mg、P、S、Cr、Co、Ni与糊化温度呈显著相关性。主成分分析结果表明选择的主成分有4个,可以解释总变异的92.090%,提高小米的综合品质性状,需要协调各个矿质元素含量的相互关系,从而筛选出符合不同用途的小米品种。